Fast Recipes

Smoky sirloin steaks with corn and cabbage slaw

This recipe packs a smoky punch - no woodchips required.

  • 15 mins preparation
  • 15 mins cooking plus resting
  • Serves 4
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This is a riff on North Carolina's Lexington-style barbecue and its "red slaw" tossed with a ketchup-based dressing. It's quick yet still packs a smoky punch with no woodchips required.


  • 1 tbsp smoked paprika
  • 2 tsp mustard powder
  • 2 tsp onion powder
  • 2 tsp brown sugar
  • 4 sirloin steaks (250gm each), at room temperature
  • olive oil, for drizzling
Corn and cabbage slaw
  • 2 corn cobs, husks and silk removed
  • olive oil, for drizzling
  • 500 gm thinly sliced cabbage (about 1⁄2 small cabbage)
  • 1/2 cup torn mint leaves
  • 1/2 cup torn dill
  • 3 spring onions, thinly sliced
  • 60 gm mayonnaise
  • 60 gm (1⁄4 cup) sour cream
  • 60 ml (1⁄4 cup) apple cider vinegar
  • 1 tbsp tomato sauce
  • 1 garlic clove, finely grated


  • 1
    Preheat oven to 220°C and heat a barbecue or a char-grill pan to high. Combine spices, sugar and 2 tsp ground black pepper in a small bowl, rub mixture all over steaks, then drizzle steaks with oil and season with sea salt. Grill steaks, turning once, until well browned (1-2 minutes each side), then transfer to an oven tray and roast until cooked to your liking (3-4 minutes for medium-rare; you can also do this in a closed barbecue). Cover loosely with foil and rest (5 minutes).
  • 2
    For corn and cabbage slaw, drizzle corn with oil, season and grill on the barbecue or in the same pan on high, turning occasionally, until tender and slightly charred (10-12 minutes). Cool briefly, then cut kernels from cobs and combine in a bowl with cabbage, herbs and spring onion. Whisk remaining ingredients in a bowl, add to slaw, season, toss to combine and serve with steaks.